Decadent Devil S Food Cake Recipes

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DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Steps:

  • To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
  • To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
  • Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
  • With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
  • Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
  • Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
  • Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
  • Copyright 2001 Television Food Network, GP. All rights reserved

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

DECADENT DEVIL'S FOOD CAKE



Decadent Devil's Food Cake image

This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!

Provided by Jessa M

Categories     Dessert

Time 1h20m

Yield 9 inch round layer cake, 12-15 serving(s)

Number Of Ingredients 17

1 3/4 cups boiling water
6 ounces semisweet chocolate
1 cup unsweetened cocoa powder
2 cups sifted cake flour (if you don't have cake flour, you can use all-purpose flour by removing 2 tbsp. per cup of flour you)
2 teaspoons baking soda
1/4 teaspoon salt
10 ounces margarine
1 3/4 cups dark brown sugar (packed)
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups margarine, plus
2 tablespoons margarine
4 1/2 cups confectioners' sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup milk, plus
2 tablespoons milk

Steps:

  • Cake:
  • Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
  • In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
  • In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
  • Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
  • Frosting:
  • In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.

Nutrition Facts : Calories 871.6, Fat 51.4, SaturatedFat 13.4, Cholesterol 71.6, Sodium 772.5, Carbohydrate 107, Fiber 7.5, Sugar 75.7, Protein 9.3

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Alton Brown

Time 2h25m

Yield 1 (13 by 9-inch) cake, 15 to 20 servings

Number Of Ingredients 17

Nonstick cooking spray
1 cup boiling water
4 ounces Dutch-process cocoa
10 1/2 ounces dark brown sugar
5 1/2 ounces all-purpose flour
4 ounces cake flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
4 1/2 ounces sour cream, at room temperature
2 large whole eggs, at room temperature
2 large egg yolks, at room temperature
5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semi-sweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
  • Whisk the boiling water and cocoa powder together in a small bowl and set aside.
  • Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
  • Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 1/2 cups dark brown sugar
3 1/2 ounces unsweetened chocolate, melted and cooled
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup boiling water
3 large egg whites
1 cup sugar
1/3 cup light corn syrup
Pinch salt
1 (10-inch) springform pan, buttered and the bottom lined with parchment or waxed paper

Steps:

  • Set a rack at the middle level of the oven and preheat to 350 degrees.
  • Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
  • Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.

MRS. MILMAN'S MOIST DEVIL'S FOOD CAKE



Mrs. Milman's Moist Devil's Food Cake image

This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting.

Provided by dojemi

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups unsalted butter, softened, plus more
butter, for pans
3/4 cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk

Steps:

  • Preheat oven to 350 degrees.
  • Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  • Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  • Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Nutrition Facts : Calories 629.9, Fat 31.6, SaturatedFat 19.1, Cholesterol 160.2, Sodium 286.2, Carbohydrate 82.1, Fiber 2.9, Sugar 46.8, Protein 8.2

HOMEMADE DEVIL'S FOOD CAKE



Homemade Devil's Food Cake image

This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 9

3/4 cup baking cocoa
2 cups sugar, divided
3 large eggs
1-1/2 cups whole milk, divided
3/4 cup shortening
2 cups cake flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

Nutrition Facts : Calories 375 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

DEEP DARK DEVIL'S FOOD CAKE



Deep Dark Devil's Food Cake image

Make and share this Deep Dark Devil's Food Cake recipe from Food.com.

Provided by Chicagopm

Categories     Dessert

Time 1h

Yield 1 Bundt Cake

Number Of Ingredients 8

1 package devil's food cake mix
4 eggs
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup chocolate chips
powdered sugar (or glaze if desired)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare bundt pan- oil and flour (I like to use Baker's Joy).
  • Mix cake mix, eggs, sour cream, water, oil and pudding mix until well blended.
  • Fold in chocolate chips.
  • Bake 50 to 60 minutes.
  • Cool 20 minutes.
  • Cover with foil.
  • Dust with powdered sugar or glaze if desired.

Nutrition Facts : Calories 4689, Fat 256.6, SaturatedFat 90.8, Cholesterol 947.2, Sodium 6163.1, Carbohydrate 586.8, Fiber 26.1, Sugar 345.3, Protein 72.7

EVERYDAY FOOD DEVIL'S FOOD CAKE



Everyday Food Devil's Food Cake image

This is the easiest chocolate cake recipe I have ever made! It is so good and uncomplicated that it can be altered to make many variations if you'd like! Hint: a quality, high-fat cocoa works best.This is from Martha Stewarts Everyday Food, June 2004 Issue .

Provided by Cheri Lee

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1 teaspoon vanilla extract
2/3 cup butter, melted

Steps:

  • Preheat oven to 350.
  • Butter a 9x13 inch baking pan. Line bottom of pan with parchment or wax paper; butter paper.
  • Whisk together dry ingredients in a mixing bowl.
  • Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more.
  • Pour into prepared pan; bake until a toothpick inserted comes out clean with a few moist crumbs, 25 to 30 minutes.
  • Cool in pan for minutes; invert onto a wire rack.
  • Remove paper; reinvert to cool completely.
  • Top with frosting or dust with confectioners' sugar, if desired.

Nutrition Facts : Calories 257.2, Fat 11.8, SaturatedFat 7.2, Cholesterol 58.9, Sodium 449.6, Carbohydrate 35.9, Fiber 1.6, Sugar 22, Protein 4.2

DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.

MOIST DEVIL'S FOOD CAKE



Moist Devil's Food Cake image

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  • In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  • Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  • Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

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Jun 27, 2012 For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess …
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BEST DEVIL'S FOOD CAKE RECIPE - HOW TO MAKE DEVIL'S FOOD CAKE
Jul 17, 2020 Step 1 Preheat the oven to 350° and line two 8" round baking pans with parchment paper. Spray pans with cooking spray around the bottom and rim for good measure. Step 2 …
From delish.com


AMAZING DEVIL'S FOOD CAKE RECIPE | BEYOND DECADENT AND …
Oct 27, 2022 duivelsvoedselcake wordt genoemd. Honderden jaren geleden werd rijk, decadent voedsel duivels genoemd. Dus deviled eggs bijvoorbeeld. Het is een gewoon hardgekookt ei. …
From mapofbelgium.be


DEVIL'S FOOD CAKE RECIPE | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan. In a large mixing bowl, beat together the butter, sugar, and salt until fluffy …
From kingarthurbaking.com


BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY - DIVAS CAN COOK
Jun 11, 2013 How to Make Devil’s Food Cake INSTRUCTIONS Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans (set aside) In a large bowl whisk together dry …
From divascancook.com


AMAZING DEVIL'S FOOD CAKE RECIPE | BEYOND DECADENT AND …
It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. B... If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your ...
From youtube.com


DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
Dec 3, 2021 Add 1 cup hot coffee and whisk in by hand until just combined. Divide the batter between the cake pans and spread into an even layer. Bake until a tester inserted into the …
From thekitchn.com


DEVIL'S FOOD CAKE - DEVIL'S FOOD KITCHEN
Apr 3, 2016 Bake: convection oven; 160C/330F; 10min, rotate, 18min. Chocolate Ganache. Combine the heavy cream and glucose and bring to a simmer over medium heat. Pour the …
From devilsfoodkitchen.com


THE BEST DEVIL’S FOOD CHOCOLATE CAKE YOU WILL EVER TASTE! IT REALLY …
Directions. Preheat oven to 350º F and place oven racks in the center of oven. Lightly grease the cake pans (2-3, depending on how many layers of cake you want) with butter and dust bottom …
From 12tomatoes.com


DEVIL'S FOOD CAKE RECIPE - CHEF LINDSEY FARR
May 20, 2020 2 cups Butter (room temperature, 420 g) 3 ¾ cups Sugar (900 g) 8 Whole eggs 2 Yolks (40 g) 1 ⅓ cups Buttermilk (room temperature, 360 g) 1 Tablespoons Vanilla extract (12 …
From cheflindseyfarr.com


THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
May 9, 2021 How to Make Devil’s Food Cake Combine the butter, milk, water, cocoa powder and instant coffee in a saucepan. Cook until the butter is melted then bring the mixture to a …
From sugarspunrun.com


DEVIL'S FOOD CAKE - PREPPY KITCHEN
Mar 31, 2022 Preheat the oven to 350F. Butter and flour 2 (9-inch) round cake pans, or lightly spray with baking spray, and line the bottoms with parchment paper. In a large bowl, sift …
From preppykitchen.com


DEVIL’S FOOD CAKE WITH 7-MINUTE FROSTING - THE TIMELESS BAKER
Feb 13, 2021 Cut parchment paper to size of cake pans and place in bottom of cake pans. Grease pans with a baking spray or with softened butter. Sift the cake flour, baking soda, …
From thetimelessbaker.com


DECADENT DESSERT: HOMEMADE DEVIL'S FOOD CAKE RECIPE
Jul 27, 2015 Devil's food cake has a beguiling, bitter chocolate flavour that's moister and more distinctive in homemade versions. With this recipe in your cook book, you'll never want to buy …
From yellowpages.ca


DEVIL'S FOOD CAKE - IMMACULATE BITES
Mar 1, 2021 In a large mixing bowl, sift together dry ingredients. In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 minutes until combined. Add …
From africanbites.com


HOW TO MAKE A DEVIL'S FOOD CAKE | MARTHA STEWART
Mar 3, 2022 Prepare the Pans and Ingredients. Credit: Yuki Sugiura. Preheat oven to 325°F degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter …
From marthastewart.com


DEVIL'S FOOD LAYER CAKE WITH CHOCOLATE FROSTING | READY SET EAT
Step three. Pour batter evenly into pans and bake for 24 to 28 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool cakes in pans on wire rack for 15 …
From readyseteat.com


HOW TO MAKE NANA'S DEVIL'S FOOD CAKE (FROM REDDIT) - TASTE OF …
Aug 13, 2021 Step 4: Combine. With your mixer on its lowest setting, gradually add in the dry ingredients and mix until everything is just moistened. Take care not to overmix (that’s one of …
From tasteofhome.com


DEVIL'S FOOD CAKE - EASY DESSERT RECIPES
Feb 8, 2021 In a medium bowl, whisk the flour, baking soda, and salt. Set aside. 2 cups all purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt. In the bowl of a stand mixer …
From easydessertrecipes.com


DECADENT DEVIL'S FOOD CAKE - PLAIN.RECIPES
Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray. In a medium bowl, pour the boiling water …
From plain.recipes


DEVIL'S FOOD CAKE WITH FUDGE FROSTING | RUSTIC FAMILY RECIPES
Oct 2, 2022 Bake for 40-45 minutes, or until a cake tester or wooden toothpick inserted into the center comes out almost clean, with just a few crumbs sticking to the pick. Cool. Let cool in the …
From rusticfamilyrecipes.com


WHAT IS DEVIL'S FOOD CAKE? - ALLRECIPES
Feb 15, 2022 5 Ingredient Main Dishes. One-Pot Meals. Quick and Easy Recipes. 30-Minute Meals. Soups, Stews and Chili. Comfort Food. Main Dishes. Sheet Pan Dinners. View All.
From allrecipes.com


DEVIL'S FOOD CAKE | RICARDO
With the softened butter, generously butter a 2.5 litres (10 cups) Bundt or novelty-shaped pan. Sprinkle with a mixture of equal parts sugar and cocoa powder. In a bowl, combine the dry …
From ricardocuisine.com


DEVIL'S FOOD CAKE - ALTON BROWN
Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate.
From altonbrown.com


DEVIL'S FOOD CAKE RECIPE | HOW TO MAKE DEVIL'S FOOD CAKE
Pour the milk into a jug and add the lemon juice. Step 3: Sift together the flour, bicarbonate of soda and cocoa powder. Step 4: Cream together the butter and half the light muscovado …
From bakingmad.com


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